In a skillet over medium heat, melt 2 tablespoons of butter and sauté diced celery, onion, red bell pepper, and minced garlic for about 5 minutes, until softened and fragrant.

In a large mixing bowl, combine the sautéed vegetables, cooked rice, stuffing mix, baby shrimp, imitation crab, Old Bay seasoning, dill, and parsley. Mix everything well until evenly combined.

Pour in enough seafood or chicken broth to the stuffing mixture, stirring until it becomes moist but not overly soggy.

Preheat your oven to 325°F (163°C). While it heats, place the salmon fillets skin-side down on a parchment-lined baking sheet. Carefully cut a slit down the center of each fillet, creating a pocket for the stuffing.

Season each salmon fillet inside and out with salt and pepper. Carefully stuff each fillet with about 1/4 cup of the seafood stuffing.

Place the stuffed salmon in the oven and bake for approximately 30 minutes or until the salmon is cooked through and flakes easily with a fork.